Description
These Raspberry Chocolate Bars combine rich cocoa flavor with fresh raspberries to create a luscious dessert perfect for chocolate lovers. The bars have a fudgy texture with bursts of tartness from the berries, making them an irresistible treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 cup fresh raspberries
- 1/2 cup semi-sweet chocolate chips (optional)
Instructions
- Preheat the oven: Begin by preheating your oven to 350°F (175°C). This ensures the oven is at the correct temperature to bake the bars evenly.
- Prepare the dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until well combined. Set aside.
- Mix the wet ingredients: In a large bowl, combine the melted unsalted butter and granulated sugar. Stir well until fully blended, then add the eggs one at a time, beating well after each addition. Finally, mix in the vanilla extract for flavor.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined to avoid over-mixing.
- Add raspberries and chocolate chips: Fold in the fresh raspberries and semi-sweet chocolate chips (if using) carefully to distribute evenly throughout the batter without crushing the berries.
- Prepare the baking pan: Line an 8-inch square baking pan with parchment paper or grease it lightly to prevent sticking.
- Pour and spread the batter: Pour the batter into the prepared pan and spread it evenly with a spatula to ensure uniform thickness.
- Bake the bars: Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but not wet batter.
- Cool and serve: Remove the pan from the oven and allow the bars to cool completely in the pan on a wire rack. Once cooled, cut into squares and serve.
Notes
- Use fresh raspberries for the best flavor and texture.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips according to preference.
- If fresh raspberries are not available, frozen raspberries can be used but do not thaw before folding into the batter to prevent excess moisture.
- Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- To make the bars gluten-free, substitute all-purpose flour with a gluten-free flour blend.
